Split Pea Soup
This hearty and flavorful split pea soup is naturally gluten-free and packed with nutrients. It's a comforting and satisfying meal perfect for a chilly day, made with simple ingredients and easy to customize.
2 hr 15 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
2 hr
Cook Time
2 hr 15 min
Total Time
Ingredients
- 1 lb Dried Green Split Peas
- 8 cups Water
- 2 tablespoons Olive Oil
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 2 cloves, minced Garlic
- 1 Smoked Ham Hock
- 1 Dried Bay Leaf
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons, chopped (for garnish) Fresh Parsley
Instructions
- 1
Rinse the split peas thoroughly in a colander under cold water.
- 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- 3
Add the garlic and cook for another minute until fragrant.
- 4
Add the rinsed split peas, water, ham hock, bay leaf, thyme, salt, and pepper to the pot.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the split peas are very tender and the soup has thickened.
- 6
Remove the ham hock from the pot. Shred the meat from the bone and return it to the soup. Discard the bone and bay leaf.
- 7
Taste and adjust seasonings as needed. Add more salt and pepper to taste.
- 8
Serve hot, garnished with fresh parsley.
Tips & Notes
- •For a vegetarian version, omit the ham hock and add 1 teaspoon of smoked paprika for a smoky flavor.
- •If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup after it has cooked.
- •Split pea soup freezes well. Store leftovers in an airtight container in the freezer for up to 3 months.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.